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Stuffed Salmon with Spinach and Roasted Red Peppers Recipe

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4.4 from 22 reviews

This Stuffed Salmon with Spinach recipe is a flavorful and elegant dish featuring tender salmon fillets filled with a savory mixture of spinach, fire-roasted red peppers, capers, preserved lemon, and Greek yogurt. Seasoned with Aleppo pepper and baked to perfection, it offers a perfect balance of freshness, tang, and a subtle kick, making it a healthy and impressive meal for any occasion.

Ingredients

Salmon and Seasoning

  • 1 1/2 pounds salmon filet (at least 1-inch thick), sliced into 4 equal portions
  • 1/4 teaspoon kosher salt, plus more for seasoning the salmon
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon Aleppo pepper, plus more for seasoning the salmon
  • Extra virgin olive oil, for greasing the pan and cooking (approximately 4 teaspoons total)
  • 1 lemon, half sliced into wedges, half reserved for juice

Filling

  • 2 teaspoons extra virgin olive oil
  • 1 shallot, finely diced
  • 3 garlic cloves, minced
  • 5 ounces baby spinach
  • 2 fire-roasted red peppers (homemade or jarred), diced
  • 2 tablespoons capers, drained and roughly chopped
  • 1 small preserved lemon (homemade or jarred), pith, peel, and flesh finely chopped
  • 2 tablespoons Greek yogurt

Instructions

  1. Preheat and prepare: Preheat the oven to 400°F. Grease a rimmed baking sheet with about 2 teaspoons of extra virgin olive oil to prevent the salmon from sticking during baking.
  2. Cook shallots and spinach: Heat 2 teaspoons of extra virgin olive oil in a nonstick pan over medium heat. Add the finely diced shallot and cook, stirring, for 2 to 3 minutes until softened and translucent. Add the minced garlic and baby spinach, cooking until the spinach is wilted, about 3 minutes, stirring occasionally.
  3. Drain the spinach mixture: Transfer the cooked spinach mixture into a fine-mesh strainer set over a bowl or sink, and press with a spoon to remove excess water. This step ensures the filling isn’t too watery.
  4. Make the filling: Roughly chop the drained spinach mixture on a cutting board and place it into a medium bowl. Add the diced fire-roasted red peppers, chopped capers, preserved lemon, Greek yogurt, 1/2 teaspoon Aleppo pepper, 1/4 teaspoon salt, and freshly ground black pepper. Stir well to combine all ingredients.
  5. Create salmon pockets: Pat the salmon fillets dry with paper towels. Using a sharp knife, carefully cut a slit along the side of each fillet to create a pocket for the filling, without cutting all the way through. Season all sides and inside the pockets with kosher salt, black pepper, and Aleppo pepper to taste.
  6. Stuff and bake: Place salmon fillets skin-side down on the prepared baking sheet. Squeeze lemon juice over the fillets and spoon a quarter of the filling into each pocket. Optionally sprinkle extra Aleppo pepper for added heat. Bake in the preheated oven until the salmon is cooked through and flakes easily with a fork, 12 to 14 minutes.
  7. Serve: Remove from oven and serve immediately. Accompany with lemon wedges for extra brightness and squeezing over the salmon.

Notes

  • Preserved lemon adds a bright, salty flavor; if unavailable, you can substitute with finely chopped lemon zest and a pinch of salt.
  • Use skin-on salmon fillets for easier handling and to keep the fish moist while baking.
  • Make sure to drain the spinach thoroughly to avoid a soggy filling.
  • Aleppo pepper adds a mild heat; adjust quantity according to your spice preference.
  • Serve with a side of roasted vegetables or a fresh salad for a complete meal.

Find it online: https://justsosavory.com/stuffed-salmon-with-spinach-and-roasted-red-peppers-recipe/